Pickled Eggs

Bet you didn't know you could pickle these.

Ingredients

Pickled Eggs

  • 12 medium-sized eggs, hard-boiled and shelled
  • 2 small beetroot, halved
  • 3 cups cider vinegar
  • 1 tsp mustard seeds
  • 1 clove garlic, finely sliced
  • 3 fresh bay leaves
  • 10 black peppercorns

Devilled Eggs

  • 6 pickled eggs
  • 2 tbsp mayonnaise
  • 1 tsp horseradish
  • 1/4 tsp salt
  • Fresh black pepper
  • Microgreens

Steps

  1. In a saucepan, add the beetroot halves, cider vinegar, mustard seeds, garlic, bay and peppercorns. Simmer for 5 minutes and leave to cool.
  2. Place eggs into a Mason jar. Put the beetroot halves into the jar, then pour in the cool pickling liquid, making sure that the eggs are fully covered.

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